Looking for a quick and easy side dish for those busy weeknights or to go with your holiday meal? This Sautéed Brussels Sprouts recipe is the perfect solution. It requires minimal prep, has simple ingredients, and it’s easy to customize to your liking. I added a little butter and a touch of balsamic vinegar at the end for extra flavor, which made them extra delicious! The hard part will be trying not to eat them all at once! ;)
Let me tell you, you’ve never tasted Brussels sprouts this good before. I love them cooked in the air fryer, and they’re amazing roasted…but when sautéed in a skillet on the stovetop? They become slightly charred, with a caramelized exterior and a deliciously tender center. I’m hooked! This might just be the perfect way to enjoy Brussels sprouts, and it’s easy enough for a busy weeknight meal or holiday dinner.
Ingredients
Here’s what you’ll need to make this easy sautéed Brussels sprouts recipe:
- Brussels Sprouts: These are a fall and winter veggie, but you can find them almost year-round at the grocery store. Look for bright green, firm sprouts without any dark spots or browning. I don’t recommend using frozen Brussels sprouts for this recipe, as they can be watery and will likely steam in the skillet rather than getting a nice sauté.
- Olive Oil: Stops the sprouts from sticking and helps them brown.
- Butter: Once the sprouts are done cooking, I melt a small pat of butter in the skillet and toss to coat. The melted butter adds a creamy richness and a delicious buttery flavor.
- Balsamic Vinegar: I also add a splash of balsamic vinegar at the end for extra flavor. This is optional but definitely recommended!
- Seasonings: A simple mix of salt, black pepper, and garlic powder adds just enough flavor without overpowering the caramelized taste of the sprouts.
Recipe Tips!
- Make sure to dry the Brussels sprouts well after washing them. I usually pat mine dry with paper towels to remove any excess water.
- I recommend layering the sprouts in a single layer in the skillet so they all touch the bottom of the pan. If they’re all on top of each other, they’ll end up steaming instead of sautéing! Work in batches if you need to, just like I did.
- I used a 10-inch cast iron skillet, but if you have a larger 12-inch skillet, you may be able to fit all of the Brussels sprouts in at one time.
- This recipe for sautéed Brussels sprouts is REALLY easy to scale up or down depending on how many people you’re feeding. You can easily double or triple the ingredients for a larger group or cut it in half to feed just 2 people.
- Don’t be tempted to move the sprouts around in the pan at first! I let mine sauté for about 3-4 minutes to get a nice brown crust, then I add the seasonings and mix.
What’s the Best Skillet To Use?
I tested this recipe with a non-stick skillet, a stainless steel skillet, and a cast iron skillet. The cast iron skillet provided the best sear and the best results by far. Does that mean you can’t make these panfried Brussels sprouts if you don’t have a cast iron skillet? Of course not! You can use any heavy-bottomed skillet; I just preferred the results from my cast iron!
Variations to Try!
- I sprinkled some freshly shredded Parmesan cheese over my sprouts the last time I made them, and it was SO good. I highly recommend trying this out!
- Our homemade balsamic glaze would add the best tangy-sweet flavor to these pan seared Brussels sprouts. Drizzle it over the top or serve on the side for dipping.
- I’d never say no to crumbled bacon pieces on top of anything, especially these sprouts!
- Wanna jazz it up? Try our roasted Brussels sprouts salad!
Storage & Reheating
These sautéed Brussels sprouts will soften a bit as they cool, so I recommend enjoying them right away for the best texture. However, you can store any leftovers in an airtight container in the fridge for 3-4 days. To reheat, I’d warm them up in a skillet on the stovetop over medium heat until heated through.
Sauteed Brussels Sprouts Recipe
Servings 4 servingsIngredients
- 1 lb. Brussels sprouts ($3.66)
- 4 Tbsp olive oil, divided ($0.48)
- ¼ tsp salt, divided ($0.02)
- ¼ tsp freshly cracked black pepper, divided ($0.02)
- ¼ tsp garlic powder, divided ($0.02)
- 1 Tbsp butter ($0.14)
- 1 Tbsp balsamic vinegar ($0.15)
Instructions
- Wash and dry the Brussels sprouts, then trim off the dry ends. Cut each Brussels sprout in half lengthwise.
- Add 2 Tbsp of oil to a large cast iron skillet* over medium heat. Add half of the brussels sprouts to the skillet in a single layer, cut side down. Let the sprouts cook for about 3-4 minutes on the first side without moving them around. This allows them to get a good sear and turn golden brown.
- Now give the Brussels sprouts a quick stir and season with half of the salt, black pepper, and garlic powder. About ⅛ tsp of each. Let the Brussels sprouts continue to cook for about 5-6 more minutes, stirring occasionally, until tender.
- Remove the sprouts from the pan to a separate plate. Add another 1-2 Tbsp of oil and repeat the steps with the other half of the Brussels sprouts and seasonings.
- Once the second batch of Brussels sprouts is done, add the first batch back to the skillet along with the butter and balsamic vinegar. Toss everything together and cook for another minute until all the Brussels sprouts are warmed through. Serve warm and enjoy!
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Equipment
Notes
Nutrition
how to make Sauteed Brussels Sprouts – step by step photos
Wash and dry 1 lb. of Brussels sprouts, then trim off the dry ends. Cut each Brussels sprout in half lengthwise.
Add 2 Tbsp of oil to a large cast iron skillet* over medium heat. Add half of the Brussels sprouts to the skillet in a single layer, cut side down. Let the sprouts cook for about 3-4 minutes on the first side without moving them around. This allows them to get a good sear and turn golden brown.
Now give the Brussels sprouts a quick stir and season with half of the salt, black pepper, and garlic powder. About ⅛ tsp of each. Let the Brussels sprouts continue to cook for about 5-6 more minutes, stirring occasionally, until tender.
Remove the sprouts from the pan to a separate plate. Add another 1-2 Tbsp of oil and repeat the steps with the other half of the Brussels sprouts and seasonings.
Once the second batch of Brussels sprouts is done, add the first batch back to the skillet along with 1 Tbsp butter and 1 Tbsp balsamic vinegar.
Toss everything together and cook for another minute until all the Brussels sprouts are warmed through. Serve warm and enjoy!
These sautéed Brussels sprouts will make even the biggest sprout skeptics into believers. They’re easy, flavorful, and ready in just 25 minutes!
